Description
This Pecan Zucchini Bundt Cake is ultra-moist, spiced just right with cinnamon, and filled with toasted pecans and juicy raisins. A perfect summer or fall bake that makes the most of fresh zucchini.
Ingredients
3 eggs
2 cups granulated sugar
3/4 cup vegetable oil
2 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
2 cups shredded zucchini
3 teaspoons vanilla essence
1 cup chopped pecans
1/2 cup raisins
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
2. In a large bowl, beat eggs, sugar, and oil until well combined.
3. Stir in vanilla essence.
4. In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
5. Gradually mix dry ingredients into the wet mixture.
6. Fold in shredded zucchini, chopped pecans, and raisins.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 55–60 minutes, until a toothpick comes out clean.
9. Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Notes
For extra nutty flavor, toast pecans before adding.
You can omit raisins or substitute with cranberries or chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg